Glass: Tulip Glass
RECIPE FOR 100L
Step 1: Mashing
Mash-in and follow the profile below:
Step 2: Boiling
Boil for 60min.
Hop addition 1: After 10min add First Gold.
Hop addition 2: After 55min add Cascade, Motueka, and Sorachi Ace.
Spices addition: At the end of the boil add Bitter Orange Peels and Cumin.
Whirlpool to remove the trub
Step 3: Fermentation and Maturation Cool down the wort to 22°C and pitch the yeast. Ferment at 22°C for 2 days then rise to 24°C. Once the fermentation is done (FG reached and off-flavors removed – about 7 days), drop the temperature to 8°C and rest for 1 day, and then harvest the yeast. Drop the temperature to 2°C and rest for 7 days.
Step 4: Cold Aging and Packaging
Cold age the beer at -1°C for 5 days, remove the residual yeast, and carbonate until 2.6 volumes of CO2. The beer is ready to package and drink. Enjoy!
*For refermentation in the bottle, add brewing sugar and SafAle F-2.